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Fiery Quinoa


  • 1 cup quinoa
  • 1 Tbsp olive oil
  • 1 onion chopped
  • 1 garlic clove crushed
  • 2 bay leaves
  • 1 tsp dried crushed chilies
  • 14 oz (1 ¾ cups) chopped tomatoes
  • 4 Tbsp freshly chopped parsley


  • Place quinoa in a non-stick frying pan and dry-fry over a medium heat, stirring frequently until it starts to pop. Put aside.
  • Sauté onion in oil until lightly golden
  • Add garlic, bay leaves, chilies and tomatoes with an equal quantity of water (1 cup) to the quinoa and bring to a simmer.
  • Cover and simmer for 20 minutes until all the liquid is absorbed and quinoa is tender.
  • Stir in parsley to serve. Serves 4.